Steak with Chimichurri
Perfectly cooked steak with a tangy herby chimichurri sauce is the perfect dinner. I serve this with a simple tomato, red onion vinaigrette and some crusty bread or a potato dish.
For tenderness the steak is brined overnight, however if you're short on time a two hour brine will do the job.
Ingredients 15
Brine
1 l water
40 g salt
8 dried bay leaves
6 cloves garlic, crushed, skin on
1 tbsp black peppercorns
800 g beef scotch fillet
Tomato Vinaigrette
4 tomato, thinly sliced
1 red onion, peeled, thinly sliced
1⁄2 bunch parsley, picked
70 ml red wine vinegar
150 ml extra virgin olive oil
1⁄4 tsp salt, or to taste
Chimichurri
3 cloves garlic, peeled
1⁄2 tsp salt
4 tbsp oregano, fresh, picked
1⁄4 bunch parsley, picked
1⁄4 bunch fresh coriander, picked
200 ml extra virgin olive oil
30 ml red wine vinegar
1⁄4 tsp ground black pepper
1⁄2 tsp chilli flakes
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Method 6
Brine The Beef
Bring to boil with , , , and to a boil. Simmer for 3-5 minutes, then set aside to cool down to room temperature. Place in the liquid brine, cover and refrigerate overnight.
Prepare The Tomato Vinaigrette
Combine sliced , sliced , picked , , , and in a bowl. Stir and set aside for 15 minutes before serving.
Make The Chimichurri
In a mortar and pestle pound peeled with until smooth. Add , , and , then pound again. Mix in , , and , stir to combine. Set aside ready to serve.
Cook The Beef
Remove the steak from the brine. Pat dry with paper towel and rub the steak with a little and .
Heat a barbecue for 10 minutes. Cook the for 3-4 minutes each side for medium rare. Alternatively, cook the beef in a skillet pan on high heat for 3-4 minutes. Rest for 5 minutes before slicing.
Serve sliced steak with chimichurri and vinaigrette.
Songkran Fa-A-Loon's tips
If you're short on time and don't have a full day to brine the beef, you can achieve similar results by brining your steak at room temperature for a minimum of 2 hours.
